Apple, Ginger Scones

• 2 1/2 cups All purpose flour. I actually used a whole wheat flour in mine - you could do a 1/2 and 1/2 combo if you like
• 1/4 cup packed light brown sugar, plus a little more for sprinkling on top
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 7 tablespoons chilled, unsalted butter, cut into cubes
• 1/2 cup dried apples - finely chopped
• 1/4 cup crystalized ginger - finely chopped
• 1 cup heavy cream
• 1 large egg
• 1/2 teaspoon good vanilla extract

1. Finely chop the dried apples and ginger pieces by pulsing them a few times in a food processor, or by hand, and place in a large mixing bowl.
2. Mix together all the dry ingredients in a food processor and pulse it a few times to combine them well.
3. Add the butter pieces to the dry ingredients and pulse to incorporate. You want nice, crumbly bits. If there are a few larger lumps of butter left, that's fine - work them in with your fingers.
4. In a measuring cup - whisk together the egg, vanilla and cream until well blended.
5. Add the flour and butter mixture to the apples and ginger and mix well.
6. Add the cream and egg mixture to the dry ingredients and incorporate. Don't over mix it, you just want it to come together.
7. Turn the mixture out onto a floured surface and work it into a dough - it will be sticky. Form it into a round loaf about 2 inches thick, and using a knife or dough scraper, cut the loaf into 8 equal slices like a pie.
8. Place the scones on a plate and set it in the freezer. Once frozen, put the frozen raw scones in a freezer bag until ready to bake.
9. When ready to bake - brush the scones with some heavy cream and sprinkle with brown sugar. Bake at 425' for about 20-25 minutes.

flour, brown sugar, baking powder, kosher salt, cinnamon, allspice, butter, crystalized ginger, heavy cream, egg, vanilla

Taken from food52.com/recipes/14899-apple-ginger-scones (may not work)